Corn off the Cob Bruschetta
Here is this week's recipe, brought to you by Healthy McGill and the McGill University Dietetics and Nutrition Department
Prep time: 15 mins
- 6 roma tomatoes
- 2 ears of roasted corn
- 2 cloves garlic
- 2 tsp balsamic vinegar
- 1 tbsp olive oil
- 6 fresh basil leaves
- Salt and pepper to taste
- 1 baguette
- Olive oil
1. Slice bread into 3/8” thick slices and toast at 450F for 5-6 min with olive oil lightly brushed on top
2. Cut the kernels of corn off the cob
3. Chop tomatoes until fine
4. Add garlic, olive oil, and balsamic vinegar in a bowl and mix
5. Chop basil and add to mixture
6. Spoon the mixture onto the toasted baguette
The bruschetta mixture will keep for 2-3 days refrigerated.
For every half cup of bruschetta, there is one serving from the fruits and vegetables food group!
Recipe adapted from: iheartnaptime.net/roasted-corn-and-tomato-bruschetta/
- Switch out the baguette for a chicken breast then top with Parmesan cheese and add a side of pasta for a fresh take on Chicken Parmesan. Delizioso!
- Add sliced Bocconcini (round mozzarella cheese) on the baguette for some protein and extra flavor!
- Try using pita bread instead of baguette to give the recipe a lighter, thinner crunch!
- Enjoy as a dip or topping for veggies or your favorite munchies!
If you’re in a hurry …
- Did you know you can make corn in the microwave? Place the ear of corn directly in the microwave without removing the husk. Microwave on HIGH for 3-4 minutes. You will want to use oven mitts to take the corn out of the microwave because it will be HOT. Then simply chop off the stem end, slip the corn out of the husk, and presto!